German red cabbagehttp://www.roadfood.com/Forums/rss-m743121.ashx(c) Roadfood.com Discussion Board30Re:German red cabbage (mayor al) Having a Czech heritage, we grew up with the "Sweet-Sour" version of the Red Cabbage side-dish. Chris's receipe sounds very close to the one we have on file. <br>Red Cabbage and Pickled Beet slices on each side of a Goose or Duck entree makes a fine dining reminder of our family 'roots. <br>&nbsp;<br>http://www.roadfood.com/Forums/rss-m743121.ashxFindPost/743870Tue, 18 Jun 2013 11:29:55 GMTRe:German red cabbage (CCinNJ) Pickled red cabbage is another option. It's a few days but a fun project. <br><br>Here's a basic recipe...<br><br><a href="http://thecrust.wordpress.com/2011/06/28/quick-pickled-red-cabbage/" target="_blank" rel="nofollow" title="http://thecrust.wordpress.com/2011/06/28/quick-pickled-red-cabbage/">http://thecrust.wordpress...k-pickled-red-cabbage/</a><br><br>You could also substitute beet or apple juice for the water...to create a deeper flavor....pickling spices...and if Mamaw Smith does not like cloves you can throw them right away and add some orange zest and/or cinnamon.http://www.roadfood.com/Forums/rss-m743121.ashxFindPost/743820Mon, 17 Jun 2013 22:33:56 GMTRe:German red cabbage (mar52) I like it with a lot of black pepper.<br>http://www.roadfood.com/Forums/rss-m743121.ashxFindPost/743813Mon, 17 Jun 2013 21:12:08 GMTRe:German red cabbage (ChrisOC) Here's how I do it.<br> Shred the red cabbage and put it in a sauce pan.&nbsp; Add some salt to get the juices flowing.&nbsp; Add one or two chopped apples, peeled or not, your choice.&nbsp; Add three tablespoons of brown sugar, and three tablespoons of cider vinegar,&nbsp; Splash in a bit of water to get things going.&nbsp; Cover and simmer until the cabbage is tender.<br>http://www.roadfood.com/Forums/rss-m743121.ashxFindPost/743808Mon, 17 Jun 2013 20:40:53 GMTRe:German red cabbage (kozel) A few years ago the wife and I took a Saturday class at the CIA in Hyde Park NY. The subject was German cooking.&nbsp; There were 3 'teams' making a variety of dishes and one was Red Cabbage. After all the cooking, we all feast on the proceeds.&nbsp; IIRC, the Red Cabbage was the best I've had.&nbsp; I think the handwritten note on the recipe 'cranberry sauce' is meant as a suitable substitution for the Red Currant Jelly.<br> &nbsp; <br> <a href="http://kozel.homelinux.com/RedCabbage.pdf" target="_blank" rel="nofollow" title="http://kozel.homelinux.com/RedCabbage.pdf">http://kozel.homelinux.com/RedCabbage.pdf</a> <br> &nbsp; <br> &nbsp; <br>http://www.roadfood.com/Forums/rss-m743121.ashxFindPost/743806Mon, 17 Jun 2013 20:13:27 GMTRe:German red cabbage (mar52) My personal experience is do not overcook!<br> &nbsp;<br> I've used several recipes and the only one that didn't work well was the slow cooker version.<br>http://www.roadfood.com/Forums/rss-m743121.ashxFindPost/743186Thu, 13 Jun 2013 16:09:17 GMTGerman red cabbage (Sundancer7) I recently bought Mamaw Smith some German red cabbage in a jar.&nbsp; She really like it but it was pricey so I bought a head of red cabbage.&nbsp; It was also pricey.&nbsp; I looked up the recipes on Google and there were tons of them.&nbsp; Anybody have any personal experience making this?&nbsp; If so, I would like your input.<br> &nbsp;<br> Thanks<br> Paul E. Smith<br> Knoxville, TN<br>http://www.roadfood.com/Forums/rss-m743121.ashxFindPost/743121Thu, 13 Jun 2013 06:57:31 GMT